January 1, 1970 • 30m
Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle ...Read more
January 1, 1970 • 30m
Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first th...Read more
January 1, 1970 • 30m
Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signatur...Read more
January 1, 1970 • 30m
With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries...Read more
January 1, 1970 • 30m
Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a h...Read more
January 1, 1970 • 30m
Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid mem...Read more
January 1, 1970 • 30m
The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite frui...Read more
January 1, 1970 • 30m
Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delic...Read more
January 1, 1970 • 30m
Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the pe...Read more
January 1, 1970 • 30m
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the author...Read more
January 1, 1970 • 30m
One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form...Read more
January 1, 1970 • 30m
Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his fa...Read more
January 1, 1970 • 30m
Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and sc...Read more
January 1, 1970 • 30m
With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavo...Read more
January 1, 1970 • 30m
Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far Ea...Read more
January 1, 1970 • 30m
As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for m...Read more
January 1, 1970 • 30m
The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The fla...Read more
January 1, 1970 • 30m
Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot ch...Read more